I do not have access to real chocolate where I live. I can only get Compound Chocolate and candy melts which seem to be both the same and tasteless. My question is can I buy baking chocolate bars, melt them down and then temper them?
@@mrwinkel Hmm where do you live? I am curious why you can't get couverture chocolate there! I understand your discouragement with compound and candy melts, they are definitely inferior. Baking chocolate is formulated differently than couverture, though, and usually unsweetened so it won't work the same as far as I know. There probably is a way you could make your own chocolate for tempering, but I have never done that!
@@BrittneeKay I live in Indiana and the only time I can really order it is in the winter because of constantly having 80 plus degree weather in the summer. And it's just so high to ship it. I just do this for fun but I want a real chocolate.
Since purchasing my melting machine, I use the seeding method a lot and I am getting quite the workouts 🤣🙋🏻♀️ I find it easier, for the beginner that I am, to just add the callets a bit at a time so I don’t end up having too many left when I reach the working temperature. That is my lack of experience writing though 🤦🏻♀️🤣 Now the infrared thermometer…that is a challenge for me! When I send in my answers to the survey you sent, you’ll understand 😉 Love seeing you work and showing us your tempering skills ♥️♥️♥️♥️♥️♥️♥️
It is quite a workout! Yes that’s good you can add them a bit at a time to prevent it from cooling to quickly! Oh I’m curious to read what you’ve experienced with the thermometer! 😄😄
I have been watching your videos today.. I love making chocolate Easter candy with the molds..I never had to temper chocolate before. So I guess the microwave method really works.. But now I am trying to atempt flavors inside the chocolate, which I find to be a challenge.. I haven't triedit yet but your videos were very good to watch.. thanks..
Welcome! I'm so glad you've enjoyed the videos! Thanks for the comment and you'll have a fun time making more chocolate and practicing new techniques! :)
Yet another great video, thanks. I'm told the higher quality chocolate - Callebaut, Valrhona, Michel Cluizel, etc., is already tempered. Is it necessary to temper it again before using it for molding? If yes, why?
Of course! Yes higher quality chocolate is called couverture and must be tempered before each use. Yes those brands come tempered but as soon as you melt them they become untempered. There is a whole lot more to the process of tempering, but the basic idea is that you produce stable crystals as you cool the chocolate. Melting chocoalte melts the stable crystals! Hope this helps!
Hi there Brittnee, once tempered is there a way to hold it at temperature for longer periods, we use chocolate to coat our almond tooffee and may need to maintain the temper for application for upto 3-4 hrs so its available on demand so to speak.
Yes there are but it can get tricky...overtime the chocolate will get thicker even if held at consistent temperatures. Depending on how big your production, you could look into temper machines because that is what they are made to do! Otherwise I recommend getting a chocolate warming tank. You can hold it at a given temperature. In order to keep it fluid and not thicken you will need to stir it. When some chocolate up on the edges sets up you can melt it with your heat gun and mix it in and that helps keep it fluid as well. But it will take some practice!
You want to try your best to keep it within the working temperature range and especially keep it above around 27C. Usually it isn’t too hard to use the double boiler or a heat gun to keep it at least above 30C as you work quick and finish a project 🙂
I've heard/read in many places that you just need the chocolate to be under 88 degrees. Perhaps that allows for seeding to happen more effectively, whist also cooling it down more gently? What do you think?
Yep! The goal with seeding, after heating it to melt the beta crystals, you should have enough stable crystals by the time it cools to working temp, around 88!
Hey Brittnee! So each time you have to re temper right? It's not just a one and done lol? Also, how long does chocolate hold at the temperature you need to use it at? 5 or less degrees seems like you have to work so fast? Thank you for your videos! I enjoy watching them
Yeah unfortunately! Lol I wish not! It is pretty frustrating to hold the chocolate at the working temp! The heat gun works but gets annoying! If you want to do a lot of chocolate work I recommend investing in a warming tank and then you can just hold the chocolate at the correct temp!
Thank you for sharing.I put the chocolate in the fridge for 20 mins to be harden.But my chocolate melt easily on hand when I took out my chocolate from the fridge. Should I just leave the chocolate in room temperature after filling?
You're welcome! So, if it is melting really fast in your hand, like you can barely pick it up then it sounds like it wasn't tempered properly. Of course chocolate will melt in your hand, but it should be slow. To contract your chocolate from a mold you do want to pop it into the fridge for about 20 minutes, but after that store the chocolate in a cool place.
I have only tempered smaller batches use the smaller he 3 to 1 ratio. My bonbons were tempered. The problem was my chocolate was to thick when placed in the molds to form the shells. The chocolate was Mainly sticking to the mold. Only a small amount came out. Next time I will use your method. I have a 5 pound bag of semi sweet chocolate. Have you tried Mycro cocoa butter for tempering.
Ohh interesting, I wonder why it was so thick! Yes I have tried mycryo for tempering and it works great but because it is so tempered it sets up really fast! So I don't like working with it when molding because honestly the speed of it setting up makes it hard to work with in my opinion. It is also expensive! : )
Your chocolate may be thick because the amount of cocoa butter is lesser, you can fix by adding cocoa butter or use high percent cocoa butter. Hope this helps
So I’ve successfully tempered dark chocolate several times after trying for months. But now I wanna temper white chocolate. So for dark chocolate I follow your method from a previous comment which is melt to 113F, add half of my seeds, stir, then add seeds little by little until I get to about 91F, from there I stir until I get to 87-89F. For white chocolate, I believe I would melt to 113F still, then add same amount of seeds, but what is the working temp for white chocolate and when should I stop adding seeds? I’m a bit confused on that part if you could help, thanks so much
Yes same exact process!! Seed about 20% until you get below 34C. Working temp is 30-31C If you click the link in the description you can download my tempering curves for each type of chocolate too if you want them for reference 🙂
@@BrittneeKay oh okay sounds great, so I looked at the tempering chart in your description, it says for white chocolate that the working temp is 84-86F, but here I see you said the working temp is 86-88F. But on the actual bag of callebaut chocolate it says the working temp is 82-84F, so I’m just confused about the temps, there are so many different ones for the same brand of chocolate. Also, should I stop seeding that many degrees from the working temp? Would I still get a good temperature if I stop adding seeds that far from the working temp? I’m not sure what to do, also does white chocolate take long to set up? Because when I feel like I tempered it it’s still soft after about while and melts kinda easily. Does it also also take 24 hours to crystallize? Because it did snap after several hours after I had stored it
Thanks for all of the tips and your tempering chart!! I'd like to make dark chocolate from cacao paste, cocoa butter and sweetener so I can be specific with the ingredients. Can I temper that by raising then lowering and maintaining the temperature (following your chart)? If you have any advice, it would be much appreciated.
You’re welcome! In theory forever within its freshness date. As long as you don’t burn it or accidentally contaminate it with something you should be able to keep reusing it!
Thank you very much ❤️ Is it possible to mix white chocolate with dark chocolate and tempering it with the same method and at the same temperature 30-32C?
If you do the full tempering method you heat, cool, then warm. I can’t remember exactly what I said here but with the seeding method you don’t have to cool to 27!
Thoughts on using a stand mixer to blend the seeds during cooling process Instead of hand mixer?haven’t seen anyone do this in any video and it just seems like it removes the hand workout. I’m also looking to add cordiceps and lions mane powder into my chocolates. Was the first thought that came to my head as I already have one. Is it logical that those also would be added in once your reach the top melting temp along with the seeds and just have it start churning with a wire whip attachment.
I don't see any major reasons you wouldn't be able to use a stand mixer other than it could introduce too much movement and stirring to the chocolate and overtemper it. The blending is really only to assist emulsifying the seeds. Not only that, it's going to make a mess of your blender which is hard to clean than a small hand mixer. The stick blender isn't that much of a hand workout, I promise, and is so much simpler to use! Also, you don't have to use a blender at all. You can simply add the seeds in and stir! As for adding in mix-ins, wait until the chocolate is tempered to do so. Once you get your chocolate to working temperature then just stir the mix-ins into it and it's immediately read to use!
I would say mostly the thickness. I wouldn't worry about it too much though, most likely if you follow the recommended processes it isn't going to happen to you. I only worry that it could if you're putting chocolate through a standard blender. But with that being said, don't be afraid to experiment and see what happens! :D@@borisrodriguez-cw3dr
Hey Brittany. I watched your video and did exactlly what you said but my chocolates got hard and l couldn't use them even for covering and molding.can you tell me whats wrong with my doing?!
It's hard to say without being there and seeing your full process. What do you mean by the chocolates got hard? Was the chocolate too thick before your tried molding with it?
In theory yes...? I don't know why you'd need or want to. I recommend selecting the correct chocolate from the beginning so that you don't mess with the formulation : )
Hey Brittnee! I love your videos. I have a question having to do with today's video. If you have some chocolate left from using after tempering, and you allow it to set, how do you recommend re tempering for next use without the use of seeding? Many thanks!
Thank you!! You should be able to use any tempering method for re-tempering! You can chop up your chocolate and use the chopped pieces as the seeds. Or use the microwave method (melt 50/50 and stir) or tabling method works as well!
With the seeding method you can cut out that lowest temperature because you're adding already stable crystals. So you're right, you can just cool straight to 31/32! :)
Not necessarily...it depends on the temperature and also how long you let it set up. Technically chocolate takes over 20 hours to fully contract and temper, so if you pull it off too early it can leave marks :)
Brittnee, I’ve been successful with this method twice, but now am having trouble. I’m melting the chocolate over steam, got it to 116 degrees F. Then added 1/4 of the total amount as seeds and stirred vigorously, cooling down to 89 degrees F, but the chocolate is not setting properly. When it does finally set it is streaky. What might I be doing wrong?
Hmmm ok lets see... what chocolate are you using? dark or milk? Next time you test it instead of adding all of the seeds at once try to add about 1/2 of the seeds and stir until they're all melted, it will probably get you to around 100 F. Then add in almost all of the rest and stir until melted. Then add more until you get down to around 90-93. Then keep stirring occasionally until it cools to working temp. See if that helps you with the temper and streaking!
Hi I enjoyed your videos I have tried tempering chocolate I really don’t like it i will give it another shot Please what is the power of heat gun you suggest ?
For relatively small amounts I think seeding is great or the microwave method, either one! But for really small amounts like 1/2 lb - 1 lb or something like that using mycryo works really really well! (I have a video on that too if you're interested!)
@@BrittneeKay I was thinking like 200g or something (😅) as that’s the standard package I get in my country. If I use microwave I found it quite easily to melt everything too quickly
So for this method, I don’t need to cool it down to 80.6F (in my case) before bringing it up to the working temp? I just have to melt, seed, then cool to working temp?
Exactly! And make sure your seeds get you all the way down to a couple degrees higher than working temp. If they all melt too fast at the beginning you won't get a good temper. : )
@@BrittneeKay By that, do you mean the left over chocolate can be used as seeds as well? i.e. can we split the left over chocolate to 80/20 and use the 20% of this leftover as the seeds for tempering the entire batch again? Many thanks in advance, really appreciate your channel and enjoy your videos!
I have used leftover chocolate as seeds as long as it's tempered correctly, but if you have fresh callets I would use those. Because when it's fresh from the manufacturers bag it is at it's best, and when we temper it we don't actually know the amount of stable crystals. Sometimes even though chocolate is tempered it can be a little under or a little over tempered. So...it can definitely work but for the 20% seeds I like to always use brand new callets!@@diakhianey
@@BrittneeKay So it would be wise to always have some fresh callets on hand? One more question, I also use those bags of Callebaut 811 couverture chocolate.. are those already tempered? can they be directly warmed to 32 degrees Celsius at first use when taken fresh from the bag? Sorry to be so specific 😅 you have the patience of a Saint
Yes! Or you can always use the tradition temper scale and hit all three temperatures to ensure the chocolate is tempered correctly, no seeds required. No you are asking great questions!! Questions I've also asked and the answers can surprisingly be hard to find! Yes all packaged couverture comes tempered, but unfortunately no, you cannot simply warm it up to working temperature :( You must temper chocolate each time you use it! @@diakhianey
Over the stovetop I use stainless steel because it works well to heat up with the steam! In the microwave plastic is best 🙂🙂 so just different methods!
You should have a temper chart on the package of chocolate that you chose to use. Generally however white chocolate is to melt to 45°C, cool to 26°C, and reheat to 29°C. Hope this helps!
No, you don't want to ever use glass because during the heating process glass will retain the heat and can actually easily get your chocolate too warm. The reason my chocolate cooled too quick here is because I dumped all the seeds in at once, which you can do for sure and be fine, but now I usually just add them half at a time : )
Well chocolate will begin to get melty at pretty low temperatures, lower than your body temperature. Ideally you want your room temperature to be around 69F.
@@BrittneeKay I tempered the chocolate and poured it into the mold. When I took it out, it gradually softened at the ambient temperature of 25-27 degrees, and when I wanted to take it, it stuck to my hand and became deformed. Do you think I tampered wrongly? How do those whose job is making chocolate make large quantities of chocolate and the chocolate does not become soft and lose its shape? Thank you for guiding me 🌹
Yeah it may just simply be because 25-27 C is quite warm for chocolate. Aim for around closer to 20-22, the cooler the better! It is just really hard in a warm environment to create and keep stable chocolate!@@zahra.bano5753
Hello, Britnee. So I’ve commented in the past on this same video but I have a question. So I use callebaut 811 to temper and I do the method you suggested, heating to 122F-131F , adding about 20% seeds, stirring, and cooling down to 87-89F. So I’ve tried this a handful of times and idk if it’s tempered. How do I know? I do a temper test and it sets up really quickly but when I go to spread it onto parchment to cool and reuse, It takes really long to solidify and sometimes it blooms. I bought a thermapen because I thought maybe it was my thermometer but this time I spread it out onto the parchment and it didn’t bloom but it took about 30 mins to set and snap. It did snap, but it took a while and also the thin parts where I spread it onto the parchment melted pretty easily. I’d love some help or any tips. Also, I have broken this chocolate up into pieces in the past and used the same chocolate to temper, but I use callets straight from the bag to seed.
Ok awesome! Thanks for all the details. The methods you are using sound great! You're spot on with reusing the chocolate but seeding with fresh chocolate from the bag. And you did a temper test and mentioned that it passed, great! The more chocolate you have (thicker), the longer it will take to set up! So when you spread it on the parchment it will take longer to set up than the temper test...but that doesn't mean it isn't tempered. Also, it may not have the same "snap" depending on when you break it up and also if it's cold. Chocolate actually takes 24 hours to fully crystallize, so if you break it up before that it may not have as big of a snap and it also may still melt a bit quick in your fingers, especially if thin. I would say a better test than analyzing the leftover chocolate on your parchment is to try molding with it! Have you molded any chocolates with your tempered chocolate? I feel like that will give you a much better idea. Do the bonbons come out of the mold easily? Does the chocolate have a nice snap when you bite into it? Is it shiny with no streaking? Let me know if you've done this! Hope it helps!
@@BrittneeKay thanks so much for replying. Good to know that reusing chocolate isn’t the problem. The thing you said about chocolate taking 24 hours to crystallize fully is very helpful. I think it is tempered because it did snap and also it didn’t have any streaks. So I actually have never molded it I’ve only been practicing with tempering until I get it down, but I will definitely try molding them next time. Would you recommend I fill the molds, scrape, and leave at room temp for 24 hours? Or should I fill the molds and tap out the excess? Also should I put it in the fridge for the chocolate to contract from the molds? I will definitely mold them next time I try tempering, thanks for all the great tips and advice as well, really helps a lot!
@@angelvaldovinos4123 Good for you for wanting to master the tempering before jumping into molding, that'll save you some heartache! If you are doing a flat candy bar you can practice that way by filling the molding and keeping the chocolate solid. Otherwise I would recommend for bonbons tapping out the excess and filling and capping them. Just because the solid chocolate will crystallize and behave differently than the shells. So if your goal is to make bonbons practice and test with that! If you don't want to focus on fillings quite yet just fill them with anything that you'll enjoy eating! Brownies, caramel (you can cheat a little and use Peter's), or cake pop filling! Once you shell, fill, and cap let the chocolate harden oustide the fridge and only pop them into the fridge for 20 minutes right before unmolding! Hope this helps!
@@BrittneeKay sorry for the late response, but thanks for the help! I will definitely try experimenting with filling and also just using bar molds as well. I’ve learned so much from your videos as well so thanks a lot!
Thank you so much I’ve always thought I needed ti heat it up again. Someone told me that I should heat dark chocolate to 48 then cool it down to 26 and then heat it up again ti 32. But with your method it’s enough to heat it up to 45 then down to 32? I’m using callebaut
Well, that is true, it's just a different method of tempering. So heating it up to the top temperature, then cooling it down, then warming it to working temperature is the full tempering method. This is the seeding method and it works a little bit differently. Instead of cooling it down to 26-27, you heat it to it's top temperature, then use the seeds to cool it and temper it to working temperature. Hope this helps!@@Saf-uv7cn
Hi, I see in this video the seeds are from the same bag as the melted chocolate so these 20% seeds are not tempered correct? I see so many videos that the seeds have to be tempered chocolate to work, so I'm a bit confused which is the correct/best way to temper it. Thanks, Fritz
You’re right they were from the same bag and that is fresh chocolate from the manufacturer, tempered. So all of the chocolate is tempered, including the 20% seeds. Chocolate must be tempered before each use, whether tempered before or not. When seeding, for the pot you can use untempered but the seeds must always be tempered. If you don’t have tempered seeds you can use another method of tempering your chocolate.
Ok, that clears things up, I just didn't know couverture chocolate was tempered. OK, so on another note, can you make a video showing how to temper chocolate using the coco butter method when you can? I see other videos looks pretty easy but some use 1% and some use 2% coco butter, wondering if the extra 1% makes a difference. Thanks for all your hard work, I'm kinda amazed on how you can do all that by yourself as I have a large company the past 50 years and work 12 hours a day almost everyday of the week to try to keep up. Aloha @@BrittneeKay
Oh good! Yes, it is always tempered right out of the package! : ) Yes that is actually on my list of videos coming soon. You are so welcome, I am glad you've been enjoying my videos! Yes, I work full-time doing accounting and run RUclips in my "free time" hehe Hoping to do it full time one day! @@fritzbabler6459
So I tried this again. I’ve had variable success. Too bad I don’t know what I’m doing wrong 😕 but this happened today: I didn’t think the chocolate was tempered because it wasn’t setting up, so I re-heated it and tried again. It WAS tempered the first time! It just took lomger than usual to set up. It wasn’t tempered the second time!
Ah yeah! You have to be careful when rewarming it! One thing is to be sure to stir enough to help develop stable crystals and also make sure the seeds don’t melt too fast. Ideally you should be just a couple degrees above working temperature before your seeds are all melted!
@@BrittneeKay I think the seeds are melting too fast. Do I need to let the chocolate cool down some before adding the seeds? Or should I add more seeds? I’m using 20% of the total by weight. I am stirring vigorously and continuously-is that ok?
Ugh lol I'm so jealous of your skills. My husband doesn't let me spend much on chocolate because it isn't a "necessity"...it is to me! Lol either way, I always have to get the cheap Wilton's melting candy, and it always seizes up or never gets thin enough. I'm a mess. 😆
Oh no! Tell your husband I say he needs to get you a nice bag of couverture! 😉 Maybe you can sell a couple creations here and there to fund your hobby! 🤩🤩 Just keep at it!!
I am still confused about the length of time waiting to test and see that something is “setting up” 5-10 minutes. In the meantime the temperature of the chocolate is lowering and maybe not going to work as well for project now? And do we heat it up a little if it cools and begins to thicken? Also if it does not temper ( as is the case many times for me 😳, then what? Do I add another 20%, because in theory we just used it. I have watched so many videos on this topic and yes sometimes it works but it’s so unreliable. I have tried both microwave and seeding multiple times. It’s very frustrating because if I go ahead and use the chocolate and it is not tempered then the whole project is a waste. I would very much appreciate some help. 🤦♀️
I'll answer each of your questions separately: I get your frustration with the temper test along with letting your chocolate sit in a bowl cooling. A couple thoughts on this...once you get the tempering methods down (whichever one you use) you don't have to do a temper test. If you're confident that you've tempered correctly, which you will be once you've done them enough, then you can skip the test. Even without taking time to do the test you'll most likely still worry about the chocolate setting up in your bowl. It will, but the bulk of the chocolate in the bowl won't cool down all that fast really. You will notice the edges setting up which you can gently keeping fluid and warm with a heat gun (or hair dryer if you don't have a heat gun). I'll admit, working with chocolate from a bowl is annoying and frustrating and can present temperature problems very easy. This is the first step to learning though! If you know you are interested enough in chocolate work and want to excel invest in a warming tank ASAP. This will make you so happy! 😃 The warming tank will hold your melted chocolate at working temperature and you can focus on your project and bon bons without worrying about the temperature of your chocolate! Now to your tempering question. Adding another 20% could work in theory but there are so many factors to tempering. If your chocolate has already cooled and is out of temper my suggestion would be to "start over" by warming it all the way back up to the top temperature and then repeating the seeding method by adding that 20%. Now if it's almost cooled and there are no longer seeds sometimes you can add a handful of extras and save it. I know its frustrating and can be a struggle but the more you practice the better you'll become at tempering. And you'll start to notice things about the process that are hard for someone to teach you. You'll get a feel for things and observe how your chocolate behaves. My biggest suggestion would be to keep practicing and also I would say keep using the seeding method, for me it is the most successful and easiest to master. Here's my final tip, after you bring your chocolate to the top temp add in about 1/2-3/4 of your seeds, stir them in, use a stick blender to smooth them in. Measure the temperature and if it is not yet down to working temp add in the rest of your seeds. Blend those in until smooth. Measure your temperature again and if you're in between 32-34º C you can stop adding seeds, if you're not quite that low add a small amount at a time until you get there. I am always learning new things so I didn't mention this in this video, but this has also helped me. Keep practicing and let me know how it goes! 🙃
@@BrittneeKay thanks so much. To be honest I have been doing this for awhile now and I do hope to get that fee and I suppose I have improved but the inconsistent hit and miss factor and time involved is outrageous. I do use the seeding, I can’t do the quartz countertop thing and microwave is also hit and miss. But I suppose I have improved. The chocolate that seems to be almost impossible is the caramelized white chocolate. 😳 I’ve never blended the chocolate up, I always just try to pick them out, so I will try that. As far as investing in the warming trays… any suggestions for brands or styles? Thanks again. 😊
@@michellekelly6346 Yes keep practicing! Maybe stick to seeding for now and if you really do it carefully I think you'll find success. I haven't tried the caramelized white chocolate. Maybe I will pull that out of my pantry and test it out! Long story, but I bought my warming tank from Australia and it works great but I don't recommend ordering that one because the plug is Australian lol Check out this video and in the description you will find links to a brand I think will be great and this website is a trustworthy place to buy: ruclips.net/video/LXl-juQZsuU/видео.html
It’s a bit confusing but when you use the seeding method you don’t have to go down to the low temp! Adding the tempered seeds and moving the chocolate around develops enough beta 5 stable crystals to temper it!
@@LindaSweis Yes, when I first learned I learned the same thing even using seeding. And you can do that for sure, but you don't have to! It is confusing...just know that when you do it by tabling you'll want to follow the exact curve. Seeding you can cut the low temperature out. Just make sure you are seeding it until you get a couple degrees to the working temp. And then you can also do it in the microwave where you melt half and then the other half acts basically as seeds so when you stir it they melt but encourage the stable crystals to form. So really there are different ways, but you can never go wrong by following the temper curve! :)
I think I have it in the link in the description or check out Amazon. Another good store that is local by me but shops is www.gygi.com/chocolate/couverture-chocolate/couverture-dark-chocolate
When you melt down chocolate there are types of crystals that are stable and some that aren’t as stable. The process of tempering encourages the most stable crystals to develop which gives your chocolate a great texture, shine, and snap!
Have you ever tempered chocolate before? If so, what is your favorite method? Comment below!
microwave :)
I do not have access to real chocolate where I live. I can only get Compound Chocolate and candy melts which seem to be both the same and tasteless. My question is can I buy baking chocolate bars, melt them down and then temper them?
@@mrwinkel yes unless you are baking with it is cookies
@@mrwinkel Hmm where do you live? I am curious why you can't get couverture chocolate there! I understand your discouragement with compound and candy melts, they are definitely inferior. Baking chocolate is formulated differently than couverture, though, and usually unsweetened so it won't work the same as far as I know. There probably is a way you could make your own chocolate for tempering, but I have never done that!
@@BrittneeKay I live in Indiana and the only time I can really order it is in the winter because of constantly having 80 plus degree weather in the summer. And it's just so high to ship it. I just do this for fun but I want a real chocolate.
Hands down my fav method is having a professional do it and then make it into something delicious and then sell it to me. 😂
😂😂😂
Watched a few tempering videos and your explanation is the most straight forward and simple, thank you so much!!
I am so glad to hear it, thank you for your comment!!
@@BrittneeKayyou said it perfect, she simplified the science
thanks! that is a great compliment! : )@@taragggg8225
🙏🏻thanks Brittnee , u’re method I’ve ever watched easy tempering method🌸
You're so welcome, happy to help!
Since purchasing my melting machine, I use the seeding method a lot and I am getting quite the workouts 🤣🙋🏻♀️ I find it easier, for the beginner that I am, to just add the callets a bit at a time so I don’t end up having too many left when I reach the working temperature. That is my lack of experience writing though 🤦🏻♀️🤣
Now the infrared thermometer…that is a challenge for me! When I send in my answers to the survey you sent, you’ll understand 😉 Love seeing you work and showing us your tempering skills ♥️♥️♥️♥️♥️♥️♥️
It is quite a workout! Yes that’s good you can add them a bit at a time to prevent it from cooling to quickly! Oh I’m curious to read what you’ve experienced with the thermometer! 😄😄
I have been watching your videos today.. I love making chocolate Easter candy with the molds..I never had to temper chocolate before. So I guess the microwave method really works.. But now I am trying to atempt flavors inside the chocolate, which I find to be a challenge.. I haven't triedit yet but your videos were very good to watch.. thanks..
Welcome! I'm so glad you've enjoyed the videos! Thanks for the comment and you'll have a fun time making more chocolate and practicing new techniques! :)
Yet another great video, thanks.
I'm told the higher quality chocolate - Callebaut, Valrhona, Michel Cluizel, etc., is already tempered. Is it necessary to temper it again before using it for molding? If yes, why?
Of course! Yes higher quality chocolate is called couverture and must be tempered before each use. Yes those brands come tempered but as soon as you melt them they become untempered. There is a whole lot more to the process of tempering, but the basic idea is that you produce stable crystals as you cool the chocolate. Melting chocoalte melts the stable crystals! Hope this helps!
Wow! Learned so much! Thank you for making this 😭
Haha glad I can help! 😄😄
Thank you - I needed a re petition. Greetings from Norway!
Glad you enjoyed it! 😀
Thank you for the very clear explanation. What is the room temperature?
You’re welcome! 69-71 F
Thank you so much
Hi there Brittnee, once tempered is there a way to hold it at temperature for longer periods, we use chocolate to coat our almond tooffee and may need to maintain the temper for application for upto 3-4 hrs so its available on demand so to speak.
Yes there are but it can get tricky...overtime the chocolate will get thicker even if held at consistent temperatures. Depending on how big your production, you could look into temper machines because that is what they are made to do! Otherwise I recommend getting a chocolate warming tank. You can hold it at a given temperature. In order to keep it fluid and not thicken you will need to stir it. When some chocolate up on the edges sets up you can melt it with your heat gun and mix it in and that helps keep it fluid as well. But it will take some practice!
So I can reheat the chocolate back to the right temperature if it starts getting hard?
You want to try your best to keep it within the working temperature range and especially keep it above around 27C. Usually it isn’t too hard to use the double boiler or a heat gun to keep it at least above 30C as you work quick and finish a project 🙂
Great one! 😍 Learned a lot.
😁 good!
I've heard/read in many places that you just need the chocolate to be under 88 degrees. Perhaps that allows for seeding to happen more effectively, whist also cooling it down more gently? What do you think?
Yep! The goal with seeding, after heating it to melt the beta crystals, you should have enough stable crystals by the time it cools to working temp, around 88!
Once you temper chocolate, will it still bloom? Should you cool it in the fridge?
It shouldn’t bloom but can still bloom if not stored properly! No need to cool it in the fridge unless you’re trying to release it from molds 🙂
Elegant and straight to the point 👌, i enjoyed, learned something new , liked and subscribed 🎉 thank you chef 👩🍳
Yay I’m so glad! Thanks for being here!!
Hey Brittnee! So each time you have to re temper right? It's not just a one and done lol?
Also, how long does chocolate hold at the temperature you need to use it at? 5 or less degrees seems like you have to work so fast?
Thank you for your videos! I enjoy watching them
Yeah unfortunately! Lol I wish not!
It is pretty frustrating to hold the chocolate at the working temp! The heat gun works but gets annoying! If you want to do a lot of chocolate work I recommend investing in a warming tank and then you can just hold the chocolate at the correct temp!
Excellent instructional video❤ thank you 🙏
Glad you enjoyed! You're welcome! : )
Thank you for sharing.I put the chocolate in the fridge for 20 mins to be harden.But my chocolate melt easily on hand when I took out my chocolate from the fridge. Should I just leave the chocolate in room temperature after filling?
You're welcome! So, if it is melting really fast in your hand, like you can barely pick it up then it sounds like it wasn't tempered properly. Of course chocolate will melt in your hand, but it should be slow. To contract your chocolate from a mold you do want to pop it into the fridge for about 20 minutes, but after that store the chocolate in a cool place.
I have only tempered smaller batches use the smaller he 3 to 1 ratio. My bonbons were tempered. The problem was my chocolate was to thick when placed in the molds to form the shells. The chocolate was
Mainly sticking to the mold. Only a small amount came out. Next time I will use your method. I have a 5 pound bag of semi sweet chocolate. Have you tried Mycro cocoa butter for tempering.
Ohh interesting, I wonder why it was so thick! Yes I have tried mycryo for tempering and it works great but because it is so tempered it sets up really fast! So I don't like working with it when molding because honestly the speed of it setting up makes it hard to work with in my opinion. It is also expensive! : )
Your chocolate may be thick because the amount of cocoa butter is lesser, you can fix by adding cocoa butter or use high percent cocoa butter. Hope this helps
So I’ve successfully tempered dark chocolate several times after trying for months. But now I wanna temper white chocolate. So for dark chocolate I follow your method from a previous comment which is melt to 113F, add half of my seeds, stir, then add seeds little by little until I get to about 91F, from there I stir until I get to 87-89F.
For white chocolate, I believe I would melt to 113F still, then add same amount of seeds, but what is the working temp for white chocolate and when should I stop adding seeds? I’m a bit confused on that part if you could help, thanks so much
Yes same exact process!! Seed about 20% until you get below 34C. Working temp is 30-31C If you click the link in the description you can download my tempering curves for each type of chocolate too if you want them for reference 🙂
@@BrittneeKay oh okay sounds great, so I looked at the tempering chart in your description, it says for white chocolate that the working temp is 84-86F, but here I see you said the working temp is 86-88F. But on the actual bag of callebaut chocolate it says the working temp is 82-84F, so I’m just confused about the temps, there are so many different ones for the same brand of chocolate. Also, should I stop seeding that many degrees from the working temp? Would I still get a good temperature if I stop adding seeds that far from the working temp?
I’m not sure what to do, also does white chocolate take long to set up? Because when I feel like I tempered it it’s still soft after about while and melts kinda easily. Does it also also take 24 hours to crystallize? Because it did snap after several hours after I had stored it
You are very sweet and precise! Thank u
Aww thank you ☺️🥰 you’re so welcome!
Thanks for your explanation
Sure! ☺️☺️
Excellent. I like ur way of explaining things and ur amabile smile
Aw thank you so much!!
Thanks for all of the tips and your tempering chart!! I'd like to make dark chocolate from cacao paste, cocoa butter and sweetener so I can be specific with the ingredients. Can I temper that by raising then lowering and maintaining the temperature (following your chart)? If you have any advice, it would be much appreciated.
You’re welcome!! Unfortunately I can’t help you on that, I have never made my own chocolate!
ok. I'm going to jump in and try it out 😍 @@BrittneeKay
🤩@@ThroughTheLensofTruth
Thanks for this great video, very informative! How many times can I re-temper and reuse chocolate?
You’re welcome! In theory forever within its freshness date. As long as you don’t burn it or accidentally contaminate it with something you should be able to keep reusing it!
Would the stick blender not increase the temperature I am wondering 🤔
Not enough to prevent the chocolate from cooling down!
Thank you very much ❤️
Is it possible to mix white chocolate with dark chocolate and tempering it with the same method and at the same temperature 30-32C?
I can’t say for sure because I’ve never tried but I’d imagine the temperatures would change because of the combination.
Hi,
Should I re-temper my chocolate when I have a leftover? Or should I just heat it up to 32C and then re use it again? Thanks.
Yes! You must re-temper each time you use chocolate! : )
Hello Brittnee!
In this video, you say we can cool down until 27C, if we need to.
What could these moments be?
Thanks !
If you do the full tempering method you heat, cool, then warm. I can’t remember exactly what I said here but with the seeding method you don’t have to cool to 27!
Thoughts on using a stand mixer to blend the seeds during cooling process Instead of hand mixer?haven’t seen anyone do this in any video and it just seems like it removes the hand workout. I’m also looking to add cordiceps and lions mane powder into my chocolates. Was the first thought that came to my head as I already have one. Is it logical that those also would be added in once your reach the top melting temp along with the seeds and just have it start churning with a wire whip attachment.
I don't see any major reasons you wouldn't be able to use a stand mixer other than it could introduce too much movement and stirring to the chocolate and overtemper it. The blending is really only to assist emulsifying the seeds. Not only that, it's going to make a mess of your blender which is hard to clean than a small hand mixer. The stick blender isn't that much of a hand workout, I promise, and is so much simpler to use! Also, you don't have to use a blender at all. You can simply add the seeds in and stir!
As for adding in mix-ins, wait until the chocolate is tempered to do so. Once you get your chocolate to working temperature then just stir the mix-ins into it and it's immediately read to use!
to much movement can over temper??? @@BrittneeKay 😱😱😱😱😱
Yeah, you can actually develop too many stable crystals sometimes!@@borisrodriguez-cw3dr
how can you know if this has happened?@@BrittneeKay
I would say mostly the thickness. I wouldn't worry about it too much though, most likely if you follow the recommended processes it isn't going to happen to you. I only worry that it could if you're putting chocolate through a standard blender. But with that being said, don't be afraid to experiment and see what happens! :D@@borisrodriguez-cw3dr
Hey Brittany.
I watched your video and did exactlly what you said but my chocolates got hard and l couldn't use them even for covering and molding.can you tell me whats wrong with my doing?!
It's hard to say without being there and seeing your full process. What do you mean by the chocolates got hard? Was the chocolate too thick before your tried molding with it?
You add the chocolate seeds when the chocolate reaches 44.9 degrees and not before ? Tfs. Waiting for your answer and thank you.
You can add the seeds as soon as you've melted your original chocolate and warmed it up to 45ºC. Mine just happened to be at 44.9 when I added it :)
if i just want to pour the chocolate on desserts do i still need to temper my chocolate
You don’t have to but it may bloom with white streaks when it sets up. I would recommend a softer option like ganache for topping desserts!
After the cool down can I put some sugar in it before the testing?
In theory yes...? I don't know why you'd need or want to. I recommend selecting the correct chocolate from the beginning so that you don't mess with the formulation : )
Hey Brittnee! I love your videos. I have a question having to do with today's video. If you have some chocolate left from using after tempering, and you allow it to set, how do you recommend re tempering for next use without the use of seeding?
Many thanks!
Thank you!! You should be able to use any tempering method for re-tempering! You can chop up your chocolate and use the chopped pieces as the seeds. Or use the microwave method (melt 50/50 and stir) or tabling method works as well!
@@BrittneeKay thank you so much. Sorry one more clarification. Do you need to add fresh seeds to bloomed scraps?
@@BrittneeKay I'll have to experiment more with the tabling method!
@@Moonbutnosun Yeah! I'll post a video on tabling hopefully soon as well!
I've been cooling to 27 and then warming up to 31. Do I need to cool it 27 or just to 31/32? Thank you ❤
With the seeding method you can cut out that lowest temperature because you're adding already stable crystals. So you're right, you can just cool straight to 31/32! :)
@@BrittneeKay That's blooming marvelous news, thank you!! If you'd like to see my chocs, I'm called The Cultural Chocolate Company ❤️
@@jenny666barnish hahaha yes it is!! Oh fun! I will check you out! :)
Thank you!
At what temperature , you are doing tempering test.?
Working temperature of 31-32 C 🙂
How should I do if the chocolate is not within working temperature while the temper test is still going on? Do I need to reheat again?
Keep it warm using a heat gun or the double boiler. Once you become confident in tempering you won’t always do a temper test 🙂
Shouldnt the chocolate not leave an imprint on the partchment paper when properly tempered?
Not necessarily...it depends on the temperature and also how long you let it set up. Technically chocolate takes over 20 hours to fully contract and temper, so if you pull it off too early it can leave marks :)
@@BrittneeKay thank you 😊
@@Viral-Inc00 of course!
Brittnee, I’ve been successful with this method twice, but now am having trouble. I’m melting the chocolate over steam, got it to 116 degrees F. Then added 1/4 of the total amount as seeds and stirred vigorously, cooling down to 89 degrees F, but the chocolate is not setting properly. When it does finally set it is streaky. What might I be doing wrong?
Hmmm ok lets see... what chocolate are you using? dark or milk? Next time you test it instead of adding all of the seeds at once try to add about 1/2 of the seeds and stir until they're all melted, it will probably get you to around 100 F. Then add in almost all of the rest and stir until melted. Then add more until you get down to around 90-93. Then keep stirring occasionally until it cools to working temp. See if that helps you with the temper and streaking!
@@BrittneeKay It’s the Callebaut 811 dark callets. Could I be stirring to vigorously? Is it ok to re-temper leftover chocolate?
@@esthergrissom5422 Does it have snap and shine? Is the only problem the streaking?
@@BrittneeKay not really. Maybe a little snap after it sets. It’s splotchy and streaky once it sets, but before that it’s shiny.
@@esthergrissom5422 Hmm to me sounds undertempered then rather than overtempered if no real snap...so I wouldn't say you're stirring too vigorously!
Do you add any oil on chocolate before melting or not? I've watched a couple of videos, and they are adding coconut oil
No need to add oil! But the appropriate fluidity for your purpose 🙂 couverture will already be formulated for what you need it for most likely
Hi I enjoyed your videos
I have tried tempering chocolate I really don’t like it i will give it another shot
Please what is the power of heat gun you suggest ?
Keep trying, you'll get it! I use this one and so far it has worked great for me!
amzn.to/3IGG94l
what is the best room temperature for working with tempered chocolate?
Anywhere from 67 to 71 F, 72 tops!
hi, what are the melting degrees for milk and white chocolate? ❤️
Check the links in the description box for a download with each full temper chart! That’ll be helpful!
What brand is best for chocolate sweets
I use Callebaut but there are many great couverture chocolate brands!!
I’m new to your channel so apologies for a belated question - is seeding method best for tempering small amount of chocolate vs using microwave ?
For relatively small amounts I think seeding is great or the microwave method, either one! But for really small amounts like 1/2 lb - 1 lb or something like that using mycryo works really really well! (I have a video on that too if you're interested!)
@@BrittneeKay I was thinking like 200g or something (😅) as that’s the standard package I get in my country. If I use microwave I found it quite easily to melt everything too quickly
@@vitang8095 Ohh yes, you have to be super careful! Do even 10 seconds at a time if you need!
So if i understood correctly, the "seeds" should be previously tempered hardened chocolate, correct?
Yes exactly!! 🙂
So for this method, I don’t need to cool it down to 80.6F (in my case) before bringing it up to the working temp? I just have to melt, seed, then cool to working temp?
Exactly! And make sure your seeds get you all the way down to a couple degrees higher than working temp. If they all melt too fast at the beginning you won't get a good temper. : )
@@BrittneeKay I see. Will do. Thanks for the help!
You're so welcome!@@angelvaldovinos4123
When Reusing left over chocolate do i have to reseed also to make sure it is tempered?
Yes once it has set up you will need to retemper it. And be sure that you always use properly tempered chocolate as your seeds 🙂
@@BrittneeKay By that, do you mean the left over chocolate can be used as seeds as well? i.e. can we split the left over chocolate to 80/20 and use the 20% of this leftover as the seeds for tempering the entire batch again? Many thanks in advance, really appreciate your channel and enjoy your videos!
I have used leftover chocolate as seeds as long as it's tempered correctly, but if you have fresh callets I would use those. Because when it's fresh from the manufacturers bag it is at it's best, and when we temper it we don't actually know the amount of stable crystals. Sometimes even though chocolate is tempered it can be a little under or a little over tempered. So...it can definitely work but for the 20% seeds I like to always use brand new callets!@@diakhianey
@@BrittneeKay So it would be wise to always have some fresh callets on hand? One more question, I also use those bags of Callebaut 811 couverture chocolate.. are those already tempered? can they be directly warmed to 32 degrees Celsius at first use when taken fresh from the bag? Sorry to be so specific 😅 you have the patience of a Saint
Yes! Or you can always use the tradition temper scale and hit all three temperatures to ensure the chocolate is tempered correctly, no seeds required.
No you are asking great questions!! Questions I've also asked and the answers can surprisingly be hard to find! Yes all packaged couverture comes tempered, but unfortunately no, you cannot simply warm it up to working temperature :( You must temper chocolate each time you use it! @@diakhianey
Great video, why you didn't use a plastic bowl as usual?
Over the stovetop I use stainless steel because it works well to heat up with the steam! In the microwave plastic is best 🙂🙂 so just different methods!
When you use the word tank are you talking about the Wilton chocolate melting bowl?
Nope! That is a small melter, a chocolate melting tank it rectangle and pretty large and costs a lot more (around $500 and up)
How long do you put the chocolate on the side?
up to what temperature)
You’ll melt it up to the top temp on your temperature chart!
I’ve been doing the double boiler but what is the temperature for white plz I need more tips
You should have a temper chart on the package of chocolate that you chose to use. Generally however white chocolate is to melt to 45°C, cool to 26°C, and reheat to 29°C. Hope this helps!
4:58 you said it cooled a little too quick. Could this be avoided by using a glass bowl?
No, you don't want to ever use glass because during the heating process glass will retain the heat and can actually easily get your chocolate too warm. The reason my chocolate cooled too quick here is because I dumped all the seeds in at once, which you can do for sure and be fine, but now I usually just add them half at a time : )
Hi dear, up to what temperature does chocolate not soften in the environment and keep its shape?
Well chocolate will begin to get melty at pretty low temperatures, lower than your body temperature. Ideally you want your room temperature to be around 69F.
@@BrittneeKay I tempered the chocolate and poured it into the mold. When I took it out, it gradually softened at the ambient temperature of 25-27 degrees, and when I wanted to take it, it stuck to my hand and became deformed. Do you think I tampered wrongly? How do those whose job is making chocolate make large quantities of chocolate and the chocolate does not become soft and lose its shape?
Thank you for guiding me 🌹
Yeah it may just simply be because 25-27 C is quite warm for chocolate. Aim for around closer to 20-22, the cooler the better! It is just really hard in a warm environment to create and keep stable chocolate!@@zahra.bano5753
@@BrittneeKay Thank you dear ❤️
You're welcome! : )@@zahra.bano5753
Hello, Britnee. So I’ve commented in the past on this same video but I have a question. So I use callebaut 811 to temper and I do the method you suggested, heating to 122F-131F , adding about 20% seeds, stirring, and cooling down to 87-89F.
So I’ve tried this a handful of times and idk if it’s tempered. How do I know? I do a temper test and it sets up really quickly but when I go to spread it onto parchment to cool and reuse, It takes really long to solidify and sometimes it blooms.
I bought a thermapen because I thought maybe it was my thermometer but this time I spread it out onto the parchment and it didn’t bloom but it took about 30 mins to set and snap. It did snap, but it took a while and also the thin parts where I spread it onto the parchment melted pretty easily. I’d love some help or any tips. Also, I have broken this chocolate up into pieces in the past and used the same chocolate to temper, but I use callets straight from the bag to seed.
Ok awesome! Thanks for all the details. The methods you are using sound great! You're spot on with reusing the chocolate but seeding with fresh chocolate from the bag. And you did a temper test and mentioned that it passed, great!
The more chocolate you have (thicker), the longer it will take to set up! So when you spread it on the parchment it will take longer to set up than the temper test...but that doesn't mean it isn't tempered. Also, it may not have the same "snap" depending on when you break it up and also if it's cold. Chocolate actually takes 24 hours to fully crystallize, so if you break it up before that it may not have as big of a snap and it also may still melt a bit quick in your fingers, especially if thin.
I would say a better test than analyzing the leftover chocolate on your parchment is to try molding with it! Have you molded any chocolates with your tempered chocolate? I feel like that will give you a much better idea. Do the bonbons come out of the mold easily? Does the chocolate have a nice snap when you bite into it? Is it shiny with no streaking? Let me know if you've done this! Hope it helps!
@@BrittneeKay thanks so much for replying. Good to know that reusing chocolate isn’t the problem. The thing you said about chocolate taking 24 hours to crystallize fully is very helpful. I think it is tempered because it did snap and also it didn’t have any streaks. So I actually have never molded it I’ve only been practicing with tempering until I get it down, but I will definitely try molding them next time.
Would you recommend I fill the molds, scrape, and leave at room temp for 24 hours? Or should I fill the molds and tap out the excess? Also should I put it in the fridge for the chocolate to contract from the molds?
I will definitely mold them next time I try tempering, thanks for all the great tips and advice as well, really helps a lot!
@@angelvaldovinos4123 Good for you for wanting to master the tempering before jumping into molding, that'll save you some heartache!
If you are doing a flat candy bar you can practice that way by filling the molding and keeping the chocolate solid. Otherwise I would recommend for bonbons tapping out the excess and filling and capping them. Just because the solid chocolate will crystallize and behave differently than the shells. So if your goal is to make bonbons practice and test with that! If you don't want to focus on fillings quite yet just fill them with anything that you'll enjoy eating! Brownies, caramel (you can cheat a little and use Peter's), or cake pop filling!
Once you shell, fill, and cap let the chocolate harden oustide the fridge and only pop them into the fridge for 20 minutes right before unmolding!
Hope this helps!
@@BrittneeKay sorry for the late response, but thanks for the help! I will definitely try experimenting with filling and also just using bar molds as well. I’ve learned so much from your videos as well so thanks a lot!
@@angelvaldovinos4123 Aww I'm so glad, thanks!!
Hi! If I want to pour the chocolate into moulds should I heat it again or is the chocolate now ready to be poured into moulds?
Once it cools to the working temperature it is good to use in molds! Working temp for dark chocolate is 32-31ºC
Thank you so much I’ve always thought I needed ti heat it up again. Someone told me that I should heat dark chocolate to 48 then cool it down to 26 and then heat it up again ti 32. But with your method it’s enough to heat it up to 45 then down to 32? I’m using callebaut
Well, that is true, it's just a different method of tempering. So heating it up to the top temperature, then cooling it down, then warming it to working temperature is the full tempering method. This is the seeding method and it works a little bit differently. Instead of cooling it down to 26-27, you heat it to it's top temperature, then use the seeds to cool it and temper it to working temperature. Hope this helps!@@Saf-uv7cn
Thank you so so much for your replies. You have no idea how helpful your whole channel is. I just found you😅
You're so welcome! I love helping when I can!@@Saf-uv7cn
Hi, I see in this video the seeds are from the same bag as the melted chocolate so these 20% seeds are not tempered correct? I see so many videos that the seeds have to be tempered chocolate to work, so I'm a bit confused which is the correct/best way to temper it. Thanks, Fritz
You’re right they were from the same bag and that is fresh chocolate from the manufacturer, tempered. So all of the chocolate is tempered, including the 20% seeds.
Chocolate must be tempered before each use, whether tempered before or not.
When seeding, for the pot you can use untempered but the seeds must always be tempered. If you don’t have tempered seeds you can use another method of tempering your chocolate.
Ok, that clears things up, I just didn't know couverture chocolate was tempered. OK, so on another note, can you make a video showing how to temper chocolate using the coco butter method when you can? I see other videos looks pretty easy but some use 1% and some use 2% coco butter, wondering if the extra 1% makes a difference. Thanks for all your hard work, I'm kinda amazed on how you can do all that by yourself as I have a large company the past 50 years and work 12 hours a day almost everyday of the week to try to keep up. Aloha @@BrittneeKay
Oh good! Yes, it is always tempered right out of the package! : ) Yes that is actually on my list of videos coming soon. You are so welcome, I am glad you've been enjoying my videos! Yes, I work full-time doing accounting and run RUclips in my "free time" hehe Hoping to do it full time one day! @@fritzbabler6459
You will do great, lots of ambition and inspiration. Your format really stands out on RUclips. Aloha@@BrittneeKay
Wow thank you 🥰❤@@fritzbabler6459
Just tell me if we have to re-temper from the beginning the temperded chocolate to use it again 😊
Yes, every time you use your chocolate it must be re-tempered!
So I tried this again. I’ve had variable success. Too bad I don’t know what I’m doing wrong 😕 but this happened today: I didn’t think the chocolate was tempered because it wasn’t setting up, so I re-heated it and tried again. It WAS tempered the first time! It just took lomger than usual to set up. It wasn’t tempered the second time!
Ah yeah! You have to be careful when rewarming it! One thing is to be sure to stir enough to help develop stable crystals and also make sure the seeds don’t melt too fast. Ideally you should be just a couple degrees above working temperature before your seeds are all melted!
@@BrittneeKay I think the seeds are melting too fast. Do I need to let the chocolate cool down some before adding the seeds? Or should I add more seeds? I’m using 20% of the total by weight. I am stirring vigorously and continuously-is that ok?
How much % of the total quantity do you use as seed for white chocolate plz ?
20% for all types of chocolate! : )
I noticed in the micro program you didn't use a thermometer. In Ben Marie yes why?
Can you clarify what you mean here?
Thanks❤
Of course!!
Hello Brittnee can you show us how to make homemade twirl chocolate? thanks you : )
Sure! What type of chocolate twirls do you mean? I have this video: ruclips.net/video/w7U2Z_L-u1I/видео.html
2:43 What should be the temperature ?
Download my tempering charts from the description for full temperature instructions! 🙂
Ty.
you're welcome!
Can you make video how to temper chocolate with cocoa butter?
Yes I will try to soon!
What if I do not have a thermometer 😞
I highly recommend getting one if you want to get into chocolate work. 🙂
Cool! 45 then 32 😊 thanks!
Yep! No problem! : )
Ugh lol I'm so jealous of your skills. My husband doesn't let me spend much on chocolate because it isn't a "necessity"...it is to me! Lol either way, I always have to get the cheap Wilton's melting candy, and it always seizes up or never gets thin enough. I'm a mess. 😆
Oh no! Tell your husband I say he needs to get you a nice bag of couverture! 😉 Maybe you can sell a couple creations here and there to fund your hobby! 🤩🤩 Just keep at it!!
🌷🙏🌷THANK YOU🌷🙏🌷
Of course!
❤
Thanks!
I am still confused about the length of time waiting to test and see that something is “setting up” 5-10 minutes. In the meantime the temperature of the chocolate is lowering and maybe not going to work as well for project now? And do we heat it up a little if it cools and begins to thicken? Also if it does not temper ( as is the case many times for me 😳, then what? Do I add another 20%, because in theory we just used it. I have watched so many videos on this topic and yes sometimes it works but it’s so unreliable. I have tried both microwave and seeding multiple times. It’s very frustrating because if I go ahead and use the chocolate and it is not tempered then the whole project is a waste. I would very much appreciate some help. 🤦♀️
I'll answer each of your questions separately:
I get your frustration with the temper test along with letting your chocolate sit in a bowl cooling. A couple thoughts on this...once you get the tempering methods down (whichever one you use) you don't have to do a temper test. If you're confident that you've tempered correctly, which you will be once you've done them enough, then you can skip the test. Even without taking time to do the test you'll most likely still worry about the chocolate setting up in your bowl. It will, but the bulk of the chocolate in the bowl won't cool down all that fast really. You will notice the edges setting up which you can gently keeping fluid and warm with a heat gun (or hair dryer if you don't have a heat gun). I'll admit, working with chocolate from a bowl is annoying and frustrating and can present temperature problems very easy. This is the first step to learning though! If you know you are interested enough in chocolate work and want to excel invest in a warming tank ASAP. This will make you so happy! 😃 The warming tank will hold your melted chocolate at working temperature and you can focus on your project and bon bons without worrying about the temperature of your chocolate!
Now to your tempering question. Adding another 20% could work in theory but there are so many factors to tempering. If your chocolate has already cooled and is out of temper my suggestion would be to "start over" by warming it all the way back up to the top temperature and then repeating the seeding method by adding that 20%. Now if it's almost cooled and there are no longer seeds sometimes you can add a handful of extras and save it. I know its frustrating and can be a struggle but the more you practice the better you'll become at tempering. And you'll start to notice things about the process that are hard for someone to teach you. You'll get a feel for things and observe how your chocolate behaves. My biggest suggestion would be to keep practicing and also I would say keep using the seeding method, for me it is the most successful and easiest to master.
Here's my final tip, after you bring your chocolate to the top temp add in about 1/2-3/4 of your seeds, stir them in, use a stick blender to smooth them in. Measure the temperature and if it is not yet down to working temp add in the rest of your seeds. Blend those in until smooth. Measure your temperature again and if you're in between 32-34º C you can stop adding seeds, if you're not quite that low add a small amount at a time until you get there. I am always learning new things so I didn't mention this in this video, but this has also helped me. Keep practicing and let me know how it goes! 🙃
@@BrittneeKay thanks so much. To be honest I have been doing this for awhile now and I do hope to get that fee and I suppose I have improved but the inconsistent hit and miss factor and time involved is outrageous. I do use the seeding, I can’t do the quartz countertop thing and microwave is also hit and miss. But I suppose I have improved. The chocolate that seems to be almost impossible is the caramelized white chocolate. 😳
I’ve never blended the chocolate up, I always just try to pick them out, so I will try that. As far as investing in the warming trays… any suggestions for brands or styles? Thanks again. 😊
@@michellekelly6346 Yes keep practicing! Maybe stick to seeding for now and if you really do it carefully I think you'll find success. I haven't tried the caramelized white chocolate. Maybe I will pull that out of my pantry and test it out!
Long story, but I bought my warming tank from Australia and it works great but I don't recommend ordering that one because the plug is Australian lol
Check out this video and in the description you will find links to a brand I think will be great and this website is a trustworthy place to buy:
ruclips.net/video/LXl-juQZsuU/видео.html
So why didn't you let it go down to the low temp and then bring it back up? Isn't that the way you tempter chocolate? I'm sort of confused right now😅
It’s a bit confusing but when you use the seeding method you don’t have to go down to the low temp! Adding the tempered seeds and moving the chocolate around develops enough beta 5 stable crystals to temper it!
@@BrittneeKay
Oh ok. I learned we must bring the temp up, down, then up again. Can't wait to try this. Thanks gorgeous!
@@LindaSweis Yes, when I first learned I learned the same thing even using seeding. And you can do that for sure, but you don't have to! It is confusing...just know that when you do it by tabling you'll want to follow the exact curve. Seeding you can cut the low temperature out. Just make sure you are seeding it until you get a couple degrees to the working temp. And then you can also do it in the microwave where you melt half and then the other half acts basically as seeds so when you stir it they melt but encourage the stable crystals to form. So really there are different ways, but you can never go wrong by following the temper curve! :)
Thank you 🙏🙏🙏
You're welcome!!
1:14 where can I find the Chocolate?
I think I have it in the link in the description or check out Amazon. Another good store that is local by me but shops is www.gygi.com/chocolate/couverture-chocolate/couverture-dark-chocolate
put chocalate in mircowave then it will be permanently soft
Not true! : )
Hello, can I make and sell handmade chocolates after watching all your videos?
Sure! It won't be easy but you can start small and grow :)
Why do you temper chocolate please?
When you melt down chocolate there are types of crystals that are stable and some that aren’t as stable. The process of tempering encourages the most stable crystals to develop which gives your chocolate a great texture, shine, and snap!
Microwave
boring
🤷🏼♀️🤷🏼♀️🤷🏼♀️
Hands down my fav method is having a professional do it and then make it into something delicious and then sell it to me. 😂
Hahaha touché
Thanks❤
You're welcome 😊